Ingredients
Raspberry and Current Filling
- 12 oz raspberries
- handful currants
- 2/3 cup white sugar
- 1/3 cup water
- 1/4 cup cornstarch
- 1/3 cup water
Cream Cheese Filling
- 6 oz cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla
Pie Crust
- 1 premade pie crust
Servings: people
Instructions
Raspberry and Currant Filling
- In medium sized pot place the raspberries, currants, sugar and water.
- Let cook, stirring occasionally, until boiling.
- In small bowl whisk together the cornstarch and water.
- Add cornstarch mixture to the boiling raspberries and currants. Stir constantly. Bring mixture back to a boil and let boil for one minute while stirring.
- Remove from heat and let cool at least 15-20 minutes.
Cream Cheese Filling
- Beat together, until light and creamy the cream cheese, powdered sugar and vanilla.
Pie Crust
- Cook the pie crust as instructed on the package.
Assembly of Pie
- Once the pie crust has cooled, spread the cream cheese mixture in the crust.
- Add the cooled raspberry and currant filling to the pie.
- Refrigerate the pie at least 2hrs before serving. Best if made the day before and chilled overnight.
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